Panini 4 Ways

Bring some European flair to lunchtime with these Villaggio Artesano Paninis made 4 ways. Learn more at www.villaggio.ca

French Ham And Cheese With Herb Butter

Tasty

Servings: 4

INGREDIENTS
2 Villaggio Artesano Style White (or Garlic) Baguettes

⅔ cup unsalted butter, softened

2 tablespoons chive, finely sliced

2 tablespoons parsley, finely chopped

2 tablespoons tarragon, finely chopped

400 grams ham

100 grams gruyère, grated

PREPARATION

Preheat your panini press. Make the herb butter by combining the softened butter with the fresh herbs in a mixing bowl. Combine well and set aside. Slice each Villaggio Artesano Style White Baguette in half vertically, then slice each half horizontally to open up the sandwich. Spread some of the herb butter on the bottom and top half of each sandwich. Then, top with some of the gruyère and ham. Close each sandwich and place in your pre-heated panini press and allow to crisp for 3 - 4 minutes. Remove and enjoy while still warm with a light salad.

Prosciutto and Mozzarella Panini With Sun-Dried Tomato Pesto

Tasty

Servings: 4

INGREDIENTS

2 Villaggio Artesano Style White (or Garlic) Baguettes

½ cup sun-dried tomato pesto

250 grams fresh mozzarella cheese

2 cups arugula

200 grams prosciutto

PREPARATION

Preheat your panini press. Slice each Villaggio Artesano Style White Baguette in half vertically, then slice each half horizontally to open up the sandwich. Spread some sun-dried tomato pesto on the bottom and top half of each sandwich. Then, top with some of the arugula, cheese, and prosciutto. Close each sandwich and place in your pre-heated panini press and allow to crisp for 3 - 4 minutes. Remove and enjoy while still warm with a light salad.

Flank Steak And Brie Panini

Tasty

Servings: 4

INGREDIENTS

8 slices Villaggio Artesano Style White Bread

300 grams flank steak

1 tablespoon olive oil

100 grams brie, sliced

400 grams sliced cremini mushrooms, cooked

¼ cup parsley, finely chopped

Horseradish Mayo:

½ cup mayo

1 teaspoon prepared horseradish

PREPARATION

1. Start by grilling your steak. Bring your flank steak to room temperature for at least 30 minutes before grilling. Then, season with salt and pepper on each side. Preheat your grill pan over medium, then add the olive oil. When hot, add the steak and grill for 2-3 minutes per side then remove and allow to rest for at least 10 minutes. Then, thinly slice and set aside.

2. While the steak rests, make your horseradish mayo by combining both ingredients in a bowl and mix well. Set aside. Preheat your panini press. Spread some mayo on two slices of Villaggio Artesano Style White Bread, then top with the sliced steak, brie, mushrooms, and parsley. Repeat with the remaining slices to make the rest of the sandwiches. Top off each sandwich and place in your pre-heated panini press and allow to crisp for 3 - 4 minutes. Remove and enjoy while still warm with a light salad.

Grilled Vegetable And Machego Panini

Tasty

Servings: 4

INGREDIENTS

8 slices Villaggio Artesano Style White Bread

1 green zucchini, sliced lengthwise ¼”

1 red pepper, sliced ¼”

½ red onion, sliced ¼”

2 tablespoons olive oil

½ cup olive tapenade

80 grams manchego

2 cups baby spinach

PREPARATION

1. Start by grilling your vegetables. Preheat your grill pan over medium, then add the olive oil. When hot, add the sliced vegetables, season with salt and pepper, and grill for 3 -4 minutes then remove and set aside.

2. Preheat your panini press. Spread some tapenade on two slices of Villaggio Artesano Style White Bread, then top with the sliced vegetables, manchego, and spinach. Repeat with the remaining slices to make the rest of the sandwiches. Top off each sandwich and place in your pre-heated panini press and allow to crisp for 3 - 4 minutes. Remove and enjoy while still warm with a light salad.